CUSUMANO
Cusumano Angimbé Sicilia
2023
- Pasta
- Vegan
- Fish
About this winery
Cusumano was founded in 2001, when brothers Alberto and Diego took over the management of the company from their father, Francesco. From day one, Cusumano's philosophy has been to emphasize the importance of knowledge of terroir, investment in innovative technologies and, above all, passion for winemaking. When Diego first appeared at Verona's Vinitaly wine fair in 2001 with four of his own creations, he was immediately awarded the "Tre Bicchieri" by the Italian wine guide Gambero Rosso, a sign...
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Product notes
91 points James Suckling
Production notes
Cold pressing of skins for 12 hours at 8°C, pneumatic pressing, cold settling, fermentation at 18°-20°C, period in stainless steel vats on fine lees for 4 months, followed by bottle ageing.
Tasting notes
The nose reveals notes of citrus, yellow fruit and a hint of star anise. On the palate, pretty citrus and yellow fruit flavors are underlined by a fairly present acidity and a slight bitterness that comes from notes of citrus zest. Food & wine pairing : Perfect as an aperitif, it goes perfectly with farfalle with roasted peppers and basil, codfish accras or Quebec onion, beer and cheese soup.